A friend of the family saw my wine fermenting and commented on how she used to make gallons of wine with her dad. She has his recipe ( which is super basic and simple) but ashe claims that the simple grape/sugar/water and bread yeast recipe created wine in the 40% alcohol range....is that even possible without distilling? OH YEAH, 3 pounds of sugar per gallon then 9 days in primary and strained into bottles.